This is where I share motherhood, recipes, random experiences and other stuff I find interesting!

Monthly Archives: October 2014

Yesterday I made a red cabbage coleslaw, which is really colourful, tastes amazing, and is so easy to personalise! There is no correct recipe, it’s all down to personal taste and what’s available. I’ll tell you how I made mine, and give you a few suggestions so you can make make it your way.

1/2 red cabbage

1 carrot

1 eating apple

2 or 3 tbsp mayonnaise

1 handful sultanas

The cabbage was from my neighbour’s garden, so I took a couple of outer leaves off, checked for bugs, and gave it a quick wash. Then I ran it thought the grater on my food processor. I only have one grater attachment, which is fairly fine, but I like that as it means the coleslaw’s not too chunky, and I think the colours blend better. Next, I topped and tailed a medium carrot and sent it after the cabbage. Then I quartered and cored an apple and sent that the same way! At this point, it’s up to you what proportions you want. I think it could have easily taken more cabbage. Put the grated veg into a bowl and mix it so that everything’s jumbled up. Add a couple of tablespoons of mayonnaise and stir it in. You need just enough so that it works through all the vegetables and coats it. You don’t want too much or it’ll go soggy. I added about a handful of sultanas at this point, just to make it that bit more exotic! Chopped walnuts or pecans would also go well. You could head down the Waldorf Salad direction and add diced celery too. Now, I like raw onion, but it doesn’t like me very much, so I kept this onion free. On tasting it, my husband did say it seemed to lack a little something. Just a little bit of shredded onion, red or white, or some finely chopped spring onions would really help fill out the flavour. Again, that’s personal choice, it was really good without the onion, but if you like onions, throw some in!!

This makes a great side dish, as you can see, I served it with burgers, but it would go with pretty much anything. It is so much fresher and more colourful than the little tubs of bought coleslaw, and so quick to make, I don’t think I’ll ever buy it ready-made again!

As I am usually too hungry and impatient to wait an hour or 2 for my tea after getting home from work at night, baked potatoes weren’t often on the menu. Then I researched how to do them in the slow cooker, and prefer this method every time! The picture shows a sweet potato, but the method works exactly the same for regular potatoes.

Give your potatoes a quick scrub if necessary, then score or prick them and wrap them individually in foil. Place them in the bottom of the slow cooker and cook on low for 6 – 8 hours. The time needed depends on the size of the potato. You can also cook them on high for 3 – 4 hours.

Our favourite way of eating baked potatoes is smothered in tuna mayo, cheese and baked beans. Very unhealthy, but so good!! They are also great served with chili and a dollop of sour cream.